Rasgulla
Soft, spongy cheese balls soaked in a light cardamom-scented syrup, finished with a touch of lime zest for brightness. A classic Indian sweet that's surprisingly simple to make at home.
- Total time
- 180 min
- Servings
- 6
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 gallon whole milk
- 3 tbsp lemon juice
- 2 cups sugar
- 4 cups water
- 4 whole cardamom pods
- 1 tsp lime zest
Instructions
- 1
Bring 1 gallon whole milk to a gentle boil in a large pot, stirring often to prevent scorching, about 10 minutes.
- 2
Remove from heat and stir in 3 tbsp lemon juice until the milk curdles and separates into curds and whey, about 2 minutes.
- 3
Drain the curds in a cheesecloth-lined sieve, rinse under cold water, then squeeze out excess water. Hang for 30 minutes.
- 4
Knead the curds on a clean surface until smooth and slightly sticky, about 8 minutes. Shape into 12 small balls, ensuring no cracks.
- 5
In a wide pot, combine 2 cups sugar, 4 cups water, and 4 crushed cardamom pods. Bring to a boil, stirring until sugar dissolves.
- 6
Gently slide the balls into the boiling syrup. Cover and cook on medium-high for 15 minutes; they will double in size.
- 7
Turn off heat and let the rasgullas cool in the syrup for at least 2 hours. They should be spongy and absorb the syrup.
- 8
Chill before serving. Garnish with 1 tsp lime zest and a few cardamom pods if desired.
Tools you’ll need
- large pot
- cheesecloth
- colander
- mixing bowl
- wide pot with lid
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